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Chickpea Kale and Potato Curry

a lil spicy, and perfect for winter.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 can (28 fl oz) whole tomatoes or fire-roasted tomatoes
  • 1 can (19 fl oz) chickpeas
  • 3 white potatoes
  • 3 cups kale
  • 1/2 cup coconut milk

Instructions

  1. Heat a large saucepan to medium, adding the oil, chopped onions, and a pinch of salt. Let cook until onions are browned.

  2. While the onions are cooking, combine the spices in a bowl, and puree the tomatoes in a blender.

  3. After onions are browned add in the garlic and ginger, stirring for a few seconds. Then add in the spices.

  4. Mix in the tomato puree, then adding in the drained chickpeas, and cut-up potatoes. Add in 1/2 cup of coconut milk to thicken the base.

  5. Bring the heat to a boil, and let it simmer for 15 minutes. Lastly, add in the kale, and stir for another 5 minutes.

  6. Serve over rice.